Chilled Pumpkin Pie Pudding – Low Carb and Gluten Free

I know it’s Monday, which usually means a new low carb meatball recipe over here on IBIH, but this week we’re making an exception! If you take a look at the photo to the left and see what I’m talking about, I’m pretty sure you won’t mind at all!

When Carol over at Ditch the Wheat asked if I was interested in a guest post, I jumped on the chance (because I’m super smart like that.)

You’ve probably heard of Carol, since she’s a bit of a gluten free rock star in the blogging world. If you haven’t heard of her then you are in for a treat, and I’m excited to be able to introduce you to her amazing blog Ditch The Wheat!

Carol’s creative recipes are not only low carb and gluten free, but also dairy free! From a die hard cheese and cream lover, I can promise you that’s not easy to accomplish!

As if her creative recipes (she made a meat bagel people! A bagel…made of meat. Respect.) weren’t enough, her photography is lovely and always leaves me hungry (OK that’s not hard to do as we all know, but really, she’s good!) If you’re not already convinced of that by this recipe, then you MUST go drool over her Coconut Flour Pancakes and Double Chocolate Chip Coconut Flour Cookies ASAP!

Did I mention that she is kind of a genius when it comes to baking??? Check out her cookbook Indulge: 70 Grain Free Dessert Recipes and you’ll see what I mean! While you’re over there, be sure to subscribe to her mailing list, and also join her impressive 117k (and growing) fanbase on facebook! That many fans can’t be wrong – Carol is obviously amazing!

So without further ado, I give you Carol from Ditch the Wheat, and her Chilled Pumpkin Pie Pudding!

“This recipe for chilled pumpkin pudding isn’t truly a “pudding” it’s more a quick way to make a pudding for a snack or dessert. Coconut cream, that you can easily get when you refrigerate a can of coconut milk, makes a creamy dense treat. In the past I have made chocolate pudding from it, almond butter pudding, and this time I tried a fall inspired recipe of pumpkin pie pudding.

The results were amazing and the little bit of salt you add in the recipe makes the flavours “pop”! At least this is a pudding you can make within minutes. I hope you like it and enjoy it before fall is over.

Carol Lovett Bio

Carol is a twenty-something young woman living in Ontario, Canada. Carol started eliminating gluten from her diet in 2011. Since then she went on to form the popular blog, Ditch The Wheat, and write her grain free dessert cookbook, Indulge. Carol is known for her baking recipes that feature coconut flour.”

Thanks again for guest posting Carol! It’s been a pleasure having you here at IBIH, and I can’t wait to try this recipe out for myself!

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Is your nutrition info 6 grams net carbs with the Stevia option? If so, it would be nice if that was noted. 1 Tbsp of real maple syrup has 13 grams of net carbs, so this one serving would be way higher in carbs if made that way.

Also, can you substitute regular whipping cream for the coconut milk and get good results?

perfect timing. i just picked up a can of pumpkin from the store. i had been craving it even since i made pumpkin pie at thanksgiving. i do have some Aroy D coconut cream (same brand as recipe) but the past 3 boxes i bought have not made whipped cream at all. i put them in the fridge overnight and it’s still liquid when i take out the box. guess i need to find another brand to use because i’ve been dying to make coconut whipped cream. just hasn’t happened yet!

I’ve never made coconut cream whipped cream either Joanna! Trader Joes has a coconut cream that is pretty solid and would probably work perfectly if you’re looking for another brand to try. Hope you can make it work soon!

Just made this tonight! It is VERY delish!! I did how ever make the cream on top from heavy cream though. I’m still getting used using coconut in recipes, and I liked the flavor of the regular cream with the pudding! :) Thanks for this recipe, I have the worst sweet tooth and I will definitely make this more in the future!

I like that idea too Alex – since I’m not dairy free (though I probably should be) the contrast of the real whipped cream with the pudding sounds delicious! I love that Carol gave us a diary free cream option though!!

Wow! This looks so delicious. I can’t wait to make it. I love all of your recipes and always look forward to what exciting creations you have coming up next. Thank you SO much for sharing your recipes. It makes life as a diabetic SO much easier :)

[…] an adult. I wouldn’t touch the stuff as a child. I created a recipe I called a pudding, dairy-free chilled pumpkin pie pudding to be exact, although it’s not truly a pudding because I took the easy route and used coconut […]

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →